• 40minutes
  • 371calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H
MineralsNatrium, Fluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 6 (4 ounce) trout fillets

  2. 4 tablespoons extra virgin olive oil (plus some for the pan)

  3. 1/2 bunch scallion , all parts,sliced

  4. 1 carrot , shredded

  5. 6 cups lightly toasted country rustic bread or 6 cups French bread, cubed

  6. 1 1/2 cups chicken broth

  7. 1 egg , beaten

  8. salt

  9. 1/2 teaspoon ground black pepper

Instructions Jump to Ingredients ↑

  1. To prepare the trout: Preheat the oven to 400°F Coat a large baking sheet with oil.

  2. With a tweezer or pin-nosed pliers, remove any tiny bones from the fillets, skin side down, on the baking sheet.

  3. In a large sauté pan, heat the oil over medium heat.

  4. Pour half into a cup; set aside.

  5. Add the scallions and carrot to the pan.

  6. Cook for about 3 minutes, or until soft.

  7. Add the bread cubes, broth, egg, 1/4 teaspoon salt, and the pepper.

  8. Toss to moisten.

  9. Spoon oval mounds of the stuffing on the fillets.

  10. Press lightly to pack.

  11. Drizzle with the reserved oil.

  12. Bake for 18 to 20 minutes, or until the stuffing is golden.

  13. With a panckae turner, transfer the stuffed fillets to plates.

  14. Note: This dish may be put together several hours in advance.

  15. Allow the stuffing to cool to room temperature before mounding the fillets.

  16. Cover with plastic wrap and refrigerate.

  17. The baking time may increase by 5 minutes.


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